TRY SOME Ot THESE

Evening Post, Volume CXX, Issue 126, 23 November 1935, Page 23

TRY SOME Ot THESE

Fillets of Beef with Fried Pineapple.—Take the required number of fillets, about half-inch thick. (When purchasing ask the butcher lor the "eye" of the fillet. It costs a little more, but,there.is not as much waste as there is with fillet steak.) Remove all fat and skin and place fillets on a large plate. Pour over them some salad oil and leave, turning them occasionally until ready to cook them. Place under griller for 10 minutes, allowing five minutes for each side. Take care they do not get .too hard and dry on the outside. Scone Fingers.—Take Jib Flour, 1J teaspoonfuls baking powder, loz castor sugar, i gill milk, J teaspoonful salt, l|oz butter, 1 egg. Sift flour, salt, and baking powder into a basin, rub in.-butter, and add castor sugar. Beat up the egg and reserve about a teaspoonful of it for glazing the scones. Add the milk to the rest of the egg and mix all to a soft dough. Roll the mixture out 3in thick on a floured board and cut into about 18 small finger-shaped pieces. Place on a greased tin, brush-the top over lightly with the egg, and bake at once in a very hot oven for 10 minutes. Split and butter scones hot, and serve at once. Shortbread Biscuits. —Take §lb flour 3oz castor sugar, pinch salt, Jib butter, \1 egg yolk, 1 ta.blespoonful cream or milk." Sift flour'and salt into a basin, add castor sugar, rub in butter; mix this with the egg yolk and cream, then turn mixture on to a pastry board. I Work it with the hand until it is quite smooth. (If may be necessary to add a little more cream.") Roll out Jin thick and cut into fancy shapes. Put ] on a greased baking sheet, and bake in a moderate oven from 15 to 20 minutes. I Cherries or almonds may be cut up and put on as a decoration before the biscuits are baked. Princess Cakes.—Take 2 eggs, their j weight in butter, sugar, and flour, 1 teaspoonful vanilla essence, 3oz glace cherries, loz grated chocolate, i teaspoonful baking powder. Sift flour, baking powder, and chocolate on to a piece of paper. Cream butter and sugar together until they are white, then beat in egg yolks one at a time. Whisk egg white-to a stiff froth, add flour, baking powder, and chocolate, and stir in lightly to butter and sugar. Add cherries (cut up small), and vanilla essence, put the mixture into small buttered cake tins, and bake in a moderately-hot oven from 10 to 15 minutes. Almond Fingers.—Take Jib flour, Alb butter, 2 tablespoonfuls sugar, 1 "teaspoonful baking powder, 1 egg, 2oz almonds. Cream butter .and sugar together, add flour and, baking powder. Mix very thoroughly with egg yolk. Roll out to thickness, cut into fingers, and put on baking sheet. Beat egg white very stiffly with 1J tablespoonfuls sugar (extra to that allowed for biscuits), spread on biscuits, sprinkle with finely-chopped almonds, and bake in a slow oven for 35 to 40 minutes. Savoury Carrot Pudding.—Take lib carrots, half their bulk in breadcrumbs, 2oz butter, 1 egg. pepper, salt. Hollandaise sauce. Scrub the carrots and scrape them, put them into boiling water and cook until soft. Rub them through a sieve. Add the breadcrumbs^pnd butter, with seasoning to taste, and sufficient-beaten egg to bind well together. Butter.a pudding basin, put in the mixture, and steam for three-quarters of an hour. Turn out the pudding and serve hot with the sauce poured round. Nut Roast.—Take I cupful brown breadcrumbs, 1 cupful shelled Barcelona nuts, 2 eggs, loz butter, 2 tomatoes, 1 cupful white breadcrumbs, 1 onion, salt and pepper to taste. Melt the butter, and add the chopped onion and skinned and sliced tomatoes, and fry. Add the breadcrumbs and nuts, finely chopped. Moisten with the beaten eggs. Season with salt and pepper. Press the mixture into a greased piedish and bake half an hour. Turn out and serve with apple sauce.